proof whisky, may day, Vol. 154

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Whether you're betting on horses, strolling the city’s neighbourhoods or just sitting out on the back stoop this fine weekend, we’re calling it, “the perfect Julep weekend”! All you need is a bottle of proof whisky, a strong muddler and your imagination. There's a julep out there for everyone! For more information on proof brands visit www.proofbrands.com

proof’s classic julep 2 oz proof whisky • 1 oz water • 1 tsp or 1 cube white sugar • 4 sprigs fresh mint • LOTS of crushed ice

Muddle 3 mint sprigs, sugar, and water in the bottom of a Julep cup and fill with crushed ice. Pour in 2 oz proof whisky and stir. Garnish with remaining mint sprig. Drink with straw.

TIP: If you're planning on having more than just one julep (of course you are), make your own simple syrup ahead of time by adding equal parts sugar and boiling water to a container. Stir until dissolved, then refrigerate. (can be made up to 2 weeks ahead of time) Add 1 ½ oz to drink instead of water and sugar cube.

XXL-mint julep 2 oz mint-infused proof whisky* • 1 tsp sugar • 1 tsp water • 4 sprigs fresh mint • LOTS of crushed ice

Muddle 3 mint sprigs, sugar, and water in the bottom of a Julep cup and fill with crushed ice. Pour in 2 oz mint-infused proof whisky and stir. Garnish with remaining mint sprig. Drink with straw.

*mint-infused proof whisky Wash a large handful of mint leaves and place into a glass jar. Top with proof whisky and secure with a lid.  Allow the bourbon to steep in the sunshine from two days to three weeks.

basil julep 8 large basil leaves, plus 4 sprigs for garnish • 2 oz simple syrup • 6 oz proof whisky • blueberries for garnish

In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the proof whisky, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs. (makes 4 cocktails) Chin Chin!

pineapple julep 8 - 10 mint leaves • ¼ cup chopped pineapple • 2 tbsps ginger syrup* • 2 oz proof whisky • 3 tbsps pineapple juice • Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors. 

Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint.

ginger syrup 4 cups water • 2 cups sugar • 1 cup peeled, sliced ginger

Bring water, sugar, ginger, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, until liquid is reduced to 2 cups, about 1 hour. Transfer the mixture (do not strain) to a heatproof container to cool completely. Syrup will keep in the refrigerator for two months, or half the recipe if desired

blackberry julep 1/4 cup blackberries, plus 1 blackberry for garnish • 2 tablespoons mint leaves, plus 1 mint sprig for garnish • 1 tablespoon sugar • 1 1/2 oz proof whisky • small ice cubes

Fill a rocks glass halfway with ice cubes. In a shaker, combine the 1/4 cup of blackberries, mint leaves, sugar, proof whisky and 1/3 cup of ice cubes and shake well. Strain the drink into the glass through a coarse sieve, pressing on the solids. Garnish with the blackberry and mint sprig. (Note: you can replace the blackberries with blueberries or strawberries)

Happy May Day & Cinco de mayo!